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Methamba Recipe | Kairi Methamba Recipe

Methamba is little sweet, sour and tangy Indian pickle recipe.
Course Pickle
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Author Geetanjali Kolvekar Saini


  • ½ Cup Chopped Raw Mango.
  • ¼ Cup Chopped Jaggery.
  • 1 tsp Chilli Powder.
  • ¼ Cup Water.
  • Salt to Taste.
  • 2 tsp Oil.
  • ¼ tsp Mustard Seeds.
  • ¼ tsp Asafoetida Powder.
  • ½ tsp Fenugreek Seeds Coarsely Ground.


  • First of all heat oil in a pan, when its get heated add mustard seeds and let it splutter.
  • Now add asafoetida powder then ground fenugreek seeds and wait till they give out their aroma.
  • Now add mango pieces and stir them well then add chilli powder, again stir it well.
  • Add water and cover the pan, let the mango pieces cook in steam.
  • Now add jaggery and salt, let it simmer for about 8 minutes then turn the heat off and take it out from heat.
  • Let it cool uncovered then take it out in a serving bowl.


It keeps fresh outside the fridge for about three days. If stored well-covered in the refrigerator, it should stay fresh for at least a week.